Thyme-Coated Pork Tenderloin

Thyme-Coated Pork Tenderloin Recipe
Photo: Karry Hosford
For family meals, roll pork tenderloin in a mixture of fresh breadcrumbs, dried thyme, and dried onion flakes. Day-old bread makes superior crumbs.

Yield:

4 servings (serving size: 3 ounces)

Recipe from

Nutritional Information

Calories 165
Caloriesfromfat 22 %
Fat 4.1 g
Satfat 1.3 g
Monofat 1.5 g
Polyfat 0.3 g
Protein 25.1 g
Carbohydrate 5.5 g
Fiber 0.8 g
Cholesterol 63 mg
Iron 1.7 mg
Sodium 267 mg
Calcium 17 mg

Ingredients

1 teaspoon dried thyme
1 teaspoon instant onion flakes
1 slice day-old hearty white bread (such as Pepperidge Farm), torn
2 large egg whites, lightly beaten
1 (1-pound) pork tenderloin, trimmed
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
Cooking spray

Preparation

Preheat oven to 400°.

Place thyme, onion, and bread in a food processor; pulse until fine breadcrumbs measure 1/3 cup. Place breadcrumb mixture in a shallow dish. Place egg whites in a shallow dish. Sprinkle pork with salt and pepper. Dip pork in egg whites; dredge in breadcrumb mixture. Place pork on a broiler pan coated with cooking spray. Bake at 400° for 30 minutes or until a thermometer registers 155°. Let stand 5 minutes. Cut into 1/4-inch-thick slices.

Note:

September 2003
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